Ingredients

The following ingredients have 7 Servings
  • 25 large pasta shells (cooked to package instructions)
  • 2 large zucchini
  • 1 1/2 cup Ricotta cheese
  • 1 cup freshly grated Mozzarella cheese
  • 1 cup freshly grated Parmesan Cheese
  • 1 egg
  • 1 pound Italian Sausage
  • 1 24- ounce jar marinara or spaghetti sauce
  • fresh parsley (for garnish if desired)

Instruction

  • Preheat oven to 350 degrees F. Spray a 9"x13" baking dish with cooking spray and set aside.
  • Cook sausage in a large skillet over medium-high heat, crumbling into very small pieces. Drain grease from the sausage and stir in the spaghetti sauce. Bring to a boil, then turn to low and simmer until ready to use.
  • Grate the zucchini using a cheese grater or food processor. Gather up shredded zucchini into a clean kitchen towel and wring out as much liquid as possible. Set aside.
  • In a small bowl, combine Ricotta, egg, Parmesan cheese and 1/2 of the Mozzarella cheese. Stir in a pinch of salt and pepper. Fold in zucchini.
  • Spoon half of the spaghetti sauce with the sausage into the preparred baking dish, spreading around to coat the bottom of the dish.
  • Using a cookie scoop or a spoon, fill pasta shells with the zucchini/cheese mixture. Arrange in a single layer in the baking dish on top of the sauce.
  • Spoon the remaining sauce over the shells and sprinkle with the grated Mozzarella cheese.
  • Bake in the 350 degree oven for 15-30 minutes, or until cheese is lightly browned and bubbly.
  • Garnish with fresh basil or parsley, if desired.